Ingredients
Scale
- 12 oz linguine pasta
- 1 lb boneless, skinless chicken breasts, sliced into strips
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Gather all ingredients, slice chicken breasts, mince garlic, and prepare cherry tomatoes.
- In a large skillet, melt butter over medium heat. Add chicken, season with salt, pepper, smoked paprika, chili powder, and cumin. Cook until golden and cooked through, about 6-8 minutes. Add garlic and cook for 1 minute until fragrant.
- Stir in cherry tomatoes and cook until softened, about 2 minutes. Pour in chicken broth and bring to a simmer. Reduce slightly, about 3-4 minutes.
- Add linguine to the pan, nestling into the sauce. Cover and cook for 10-12 minutes, stirring occasionally, until al dente and sauce is absorbed. Stir in heavy cream and Parmesan cheese. Adjust seasoning as needed.
Notes
- Ensure chicken is sliced evenly for consistent cooking.
- You can substitute chicken broth with vegetable broth for a vegetarian variation.
- Garnish with fresh parsley for added flavor and color.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 640 Kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 125mg